Hatch chiles are everywhere right now, and for a good reason-they’re in season!
If you’re a fan of peppers, you’ve likely noticed them popping up everywhere.
There’s plenty to love about these New Mexico treasures.
What exactly makes Hatch chiles so special?
Let’s dive into everything you need to know about these beloved peppers and explain why you should grab some while they’re fresh.
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What Makes Hatch Chiles So Special?
Hatch peppers are named after the Hatch Valley region in New Mexico, where the unique combination of soil, climate, and sunlight creates the perfect environment for growing these chiles.
What sets Hatch chiles apart from other varieties is their distinctive flavor profile.
They generally range from 1,000 to 8,000 Scoville Heat Units, placing them between the mild spice of a poblano or Anaheim pepper and the heat of a jalapeño or habanero.
Their flavor is often described as sweet with a bit of heat—a balance that makes them ideal for a wide range of dishes.
Hatch chiles are more popular for their distinctive flavor than their spice level, which can be spicy but bearable.
Can You Eat Hatch Chiles Raw?
Yes, you can eat Hatch chiles raw!
When raw, Hatch chiles have a crisp, bright flavor with a mild aroma that’s kind of like onion or garlic.
They add a fresh, peppery kick to salsas, salads, and other dishes.
But, honestly, most people prefer roasting them.
Roasting really brings out their signature sweetness and smokiness, making them even more delicious.
Why Peel Hatch Chiles?
If you’re wondering why people go through the trouble of peeling Hatch chiles, it’s because once you roast them, the skins get tough, papery, and bitter.
Peeling them not only makes them easier to eat but also lets all that roasted goodness soak into the tender flesh.
Trust me, it’s worth it.
Is There a Way to Tell How Spicy a Hatch Chile Is?
Unfortunately, there isn’t a foolproof way to determine a Hatch chile’s heat level just by looking at it.
However, markets often categorize them as mild, medium, hot, or very hot.
These classifications are usually based on the specific variety of the chile, testing, region they were grown in, and the growing conditions in the Hatch Valley and is not an exact science.
Why Are Hatch Chiles the Best? Why do People Love Hatch Chiles?
Hatch chiles are considered the best for their distinctive flavor.
It’s not just about the heat; It’s the combination of sweet, smoky, and just enough spice that makes them so popular.
This unique flavor can be attributed to the specific climate and soil of the Hatch Valley.
The combination of hot days, cool nights, and mineral-rich soil creates the perfect environment for these peppers to develop their complex flavor profile.
What Pepper is Closest to a Hatch Pepper?
If you can’t find Hatch chiles, the closest alternatives are Anaheim and poblano peppers, which is often milder and less flavorful.
Fair warning – the alternatives don’t have the same depth of flavor.
Hatch chiles are unique, and once you try them, it’s hard to go back to anything else.
Health Benefits of Hatch Chiles
Hatch chiles are not just a flavor powerhouse—they’re also packed with health benefits that make them a great addition to any diet.
The part we eat is botanically classified as a fruit, belonging to the Capsicum annuum family.
Here are some of the key benefits:
1. Rich in Vitamins and Minerals:
Hatch chiles are a great source of vitamins A and C. Vitamin A is essential for maintaining healthy vision and supporting immune function, while vitamin C is a powerful antioxidant that helps protect your cells from damage, supports the immune system, and aids in the absorption of iron.
2. Capsaicin for Metabolism and Pain Relief:
Like other chili peppers, Hatch chiles contain capsaicin, the compound that gives them their heat. Capsaicin has been shown to boost metabolism, which can aid in weight management. Additionally, it has anti-inflammatory properties and is often used in topical creams to help relieve pain from arthritis and other conditions.
3. Low in Calories and High in Fiber:
Hatch chiles are low in calories, making them a great option for those looking to manage their weight. They’re also high in dietary fiber, which supports digestive health and helps keep you feeling full longer.
4. Supports Heart Health:
The combination of capsaicin, fiber, and the antioxidant properties of vitamins A and C can contribute to heart health. Capsaicin may help lower blood pressure, reduce cholesterol levels, and improve circulation, all of which are beneficial for cardiovascular health.
5. Enhances Mood:
Capsaicin has also been linked to the release of endorphins, the body’s natural “feel-good” chemicals. This can result in a temporary mood boost after eating spicy foods, making Hatch chiles a delicious way to add some pep to your step.
With a solid understanding of the health benefits that Hatch chiles offer, you might be eager to start cooking.
To get the most flavor out of these unique peppers, mastering the roasting process is key. Here are some essential tips to help you achieve perfectly roasted Hatch chiles.
Tips for Roasting Hatch Peppers
1. Use High Heat: Whether you’re using a cast iron pan, grill, broiler, or open flame, make sure the heat is high to get those nice blisters on the skin. I use my cast iron pan.
2. Turn Frequently: If you’re using a cast iron pan, keep turning the peppers so they blister evenly on all sides.
3. Steam After Roasting: Once they’re roasted, put them in a bowl and cover it with a plate or plastic wrap. Let them steam in their own heat for about 10-15 minutes. This makes peeling the skins much easier. I find them to be very easy to peel right after I roast them. It all depends on how roasted they are, I believe. You can give it a try before needing to steam them.
4. Peel and Store: After steaming, peel off the skins and remove the seeds. You can store roasted Hatch chiles in the fridge for up to a week or freeze them for longer storage. Better yet, enjoy them right away!
To fully appreciate the unique flavor of Hatch chiles, incorporating them into your meals.
Here are some delicious recipe outlines that highlight their versatility and distinctive taste, perfect for making the most of this seasonal treasure.
I’ll be posting detailed recipes for each of these recipes in the near future, so look out for them! For now, you can check out this omelette recipe and add some chopped roasted Hatch chiles into it!
Vegan Recipes with Hatch Chiles
1. Hatch Chile and Sweet Potato Tacos
Ingredients: Roasted Hatch chiles, diced sweet potatoes, black beans, avocado, cilantro, lime, and corn tortillas.
Instructions: Sauté diced sweet potatoes until soft. Add black beans and roasted Hatch chiles. Serve in warm corn tortillas with avocado slices, fresh cilantro, salsa and a squeeze of lime.
2. Hatch Chile Vegan Queso
Ingredients: Roasted Hatch chiles, soaked cashews, nutritional yeast, garlic, lemon juice, and spices.
Instructions: Blend soaked cashews with roasted Hatch chiles, nutritional yeast, garlic, lemon juice, and a bit of water until smooth. Heat on the stove until warmed through. Serve with tortilla chips or drizzle over veggies.
3. Hatch Chile and Corn Chowder
Ingredients: Roasted Hatch chiles, corn kernels, potatoes, onions, garlic, vegetable broth, coconut milk, and spices.
Instructions: Sauté onions and garlic, then add diced potatoes, corn, and vegetable broth. Simmer until potatoes are tender. Add roasted Hatch chiles and coconut milk. Blend partially for a creamy texture while leaving some chunks for a hearty chowder. Decorate with avocado chunks, some diced red pepper and a slice of lime.
Personal Reflection on Hatch Chiles
Before visiting Hatch, New Mexico, I had heard of Hatch chiles, but it wasn’t until I experienced them firsthand that I truly understood the hype.
The roasted Hatch chiles I tried there were unlike anything I had tasted before, and I found myself eagerly awaiting Hatch chile season every year after that.
The flavor is so unique—sweet like a green pepper, but with a kick that can make your head sweat.
It’s something you can’t quite describe until you’ve had it yourself.
Now, every time Hatch season rolls around, I’m reminded of that visit and the unforgettable taste of those freshly roasted chiles.
Why Do Hatch Chiles Need to Be Handpicked?
Hatch chiles can only be harvested by hand while they’re green to avoid damaging the fruit.
This labor-intensive process contributes to their cost but also ensures that the peppers are picked at peak ripeness for the best flavor.
As they mature and turn red, they can then be mechanically harvested.
At this stage, it’s OK to have some damage to the fruit, which is generally ground down and reserved for making red chile products like powder or sauce.
The Impact of Hatch Chiles on New Mexico Farmers
Hatch chiles are more than just a pepper—they’re a vital part of New Mexico’s agricultural heritage.
The harvested acreage of New Mexico chiles, a crop that has been cultivated in the region since the 1500s, has declined significantly according to New Mexico Chile Association.
In 1990, 28,700 acres were farmed, but by 2016, that number had dropped to 8,700 acres.
This significant decreased is due to drought, competition from Mexico, China, and India, and labor shortages.
For New Mexico chile lovers, it’s essential to support local farmers by looking for the “New Mexico Certified Chile” mark on pepper packages. This ensures that you’re getting authentic Hatch chiles and not counterfeits.
It is one way to help preserve this important tradition.
Hatch Chiles: A Cultural Icon
Hatch chiles are so loved in New Mexico that they’ve become a cultural icon, and a way of life.
In fact, the Hatch chile is the state’s official vegetable, and the distinct sweet and smoky aroma of roasting Hatch chiles is now the state’s official aroma.
Never heard of state’s office aroma before? That’s because New Mexico is the first state in the nation to have its own official aroma!
Fun Fact: New Mexico is also the first state to adopt a state question.
"Red or green?," referring to chile peppers.
If you are curious about other state symbols for New Mexico like state bolo tie, state cookie...., I got you!
About New Mexico.
The town of Hatch has become synonymous with these chiles, and making a pilgrimage to New Mexico during Hatch chile season, usually between August to mid-September, is a must for any chile lover.
If you can’t make it, find them in your local supermarket, give them a try – you’ll understand why Hatch chiles have such a loyal following.
Final Thoughts
Hatch peppers are a true gem of New Mexico, cherished for their unique flavor, cultural significance, and versatility in cooking.
Whether you’re roasting them for a savory dish or enjoying them raw in a fresh salsa, Hatch peppers offer a taste of New Mexico’s rich agricultural heritage.
Now you know all about Hatch chiles, as the season peaks, be sure to grab some of these chiles and savor the flavor that has captured the hearts and taste buds of so many.
Are you a fan of Hatch chiles? More info can be found on ihatchchile.com, a community that’s all about Hatch chile!
Please comment below and let me know how you incorporate Hatch chile in your cooking. Any favorite recipes to share?
Where does the spiciness of a pepper come from? Is it the seeds or the veins inside?
The spiciness of a pepper primarily comes from the veins (also known as the pith or placenta) inside the pepper, not the seeds. These white, rib-like structures contain the highest concentration of capsaicin, the compound responsible for the heat. While the seeds themselves don’t contain much capsaicin, they can pick up some spiciness from being in contact with the veins. So, if you want to reduce the heat, removing the veins will have a more significant effect than just removing the seeds.
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Photo credits:
- “2 lbs of hatch chili peppers.” by gina pina is licensed under CC BY 2.0 ↩︎
- “Peppers” by LCBGlenn is licensed under CC BY 2.0 ↩︎
- “Roasted Hatch chilies. @derekwgrubaugh I saved back a big jar just for us–let’s make some !” by knitgrrldotcom is licensed under CC BY-NC-SA 2.0 ↩︎
- “tres tacos” by pheezy is licensed under CC BY 2.0 ↩︎
- “Cheese Fondue (Cooked)” by okaysamurai is licensed under CC BY-NC-ND 2.0 ↩︎
- “Corn chowder with avocado and lime” by kae71463 is licensed under CC BY 2.0 ↩︎
- “Hatch, New Mexico” by Jim Legans, Jr is licensed under CC BY 2.0 ↩︎
- “Just picked a half box of roasted #hatch green chile that we split with a lady originally from Oklahoma..” by ultramega is licensed under CC BY-ND 2.0 ↩︎
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